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SMOOTHIE ZONE Sign signs fruit novelty machine drink gift lover drinker health |  |
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Fruit Novelty
Do I have to do anything prior to freezing store bought fresh fruit?
The fruits I have in mind on savoring are strawberries, blueberries, grapes (though never heard of that) and bananas. I just ordered a really nice food processor and would like to keep frozen fruit so that it:
1. It does not spoil by the time I use it (it goes fast) and can be expensive
2. Can have some healthy snacks during this hotter weather, other than ice cream and frozen novelties. Already frozen fruit gets very messy once it thaws out.
Thanks....
Strawberries and blueberries you can just rinse, stick in a ziploc bag, and pop it in the freezer. I've never heard of freezing grapes either, and they have such a high water content that they may not freeze and thaw well. I'd try just a few before you buy and freeze a whole lot of them. Bananas freeze VERY well - this is the only way I have bananas that don't get moldy. Just peel them first.
As for having healthy snacks - you might slice the strawberries up, because if they're large, they could be hard to bite into when they're frozen. Blueberries are great to eat straight out of the freezer, but they will turn your lips and teeth blue 
. I've heard of people eating frozen bananas too.
One thing my family has always loved to do (although you need a Champion juicer for it) is to run the frozen fruit through the juicer. We use frozen bananas as our 'base', and add in frozen strawberries, frozen blueberries and frozen peaches. It's a great substitute for ice cream!
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Novelty Apple Shaped Fruit Knife and Fruit Forks Set of 7 $15.99 Overview:set of 613cm 1pc fruit knife10cm 5pcs fruit forks1 holderSpecification:Weight: 0.9KG |
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Novelty $9.49 Novelty |
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Novelty Candied Fruit Ice Mold $5.99 HighlightsFashion design and high quality!A must for your home.SpecificationsSize Approx (cm): 12 x 20 x 2Weight Approx (kg): 0.15 |
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Novelty Black Tea Water Cup Plastic Fruit Solid Bottle $12.49 Description:Novelty Black Tea Water Cup Plastic Fruit Solid Bottle.Made of good quality plastic, non-toxic material, you can use this Novelty Water Bottle reassurance.You can use this cup to brush your teeth and also can drink tea.With wide-mouth opening, Fruit Bottle is easy to fill and clean.Appropriate size and black color is fitted for everyone.This cup can be used to organize bathroom cups and more.This Black Tea Cup is brand new, has never been used, absolutely in perfect condition with no damages.Color: as photo shown.Capacity: ~450mlDimension: ~9.3(D) x 10.9(H)cmWeight: 217.5gPackage Contains:1 x Water Cup |
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Fruit $17.46 Fruit |
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Fruit! $10.84 Fruit! |
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Novelty Nails Pattern Fruit Fork (18 Pieces) $4.59 HighlightsFashionable design and high qualityA must have for your homeColor of your order will be sent randomly according to the inventory status.SpecificationsSize Approx (cm): 9 x 5 x 9Weight Approx (kg): 0.042 |
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Handmade Novelty Fruit Multi Wool Rug (3' Round) $82.1 An intricate novelty design and dense, thick pile highlight this handmade rug. This floor rug has a multi-colored background and displays stunning panel colors of red, blue, black, gold and green. Durable cotton canvas backingPrimary materials: WoolPile height: 0.5 inches Style: NoveltyPrimary color: MultiPattern: FloralTip: We recommend the use of a non-skid pad to keep the rug in place on smooth surfaces.All rug sizes are approximate. Due to the difference of monitor colors, some rug colors may vary slightly. We try to represent all rug colors accurately. Please refer to the text above for a description of the colors shown in the photo. |
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Handmade Novelty Fruit Multi Wool Rug (4' Round) $145.5 An intricate novelty design and dense, thick pile highlight this handmade rug. This floor rug has a multi-colored background and displays stunning panel colors of red, blue, black, gold and green. Durable cotton canvas backingPrimary materials: WoolPile height: 0.5 inches Style: NoveltyPrimary color: MultiPattern: FloralTip: We recommend the use of a non-skid pad to keep the rug in place on smooth surfaces.All rug sizes are approximate. Due to the difference of monitor colors, some rug colors may vary slightly. We try to represent all rug colors accurately. Please refer to the text above for a description of the colors shown in the photo. |
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New Novelty Pizza fruit pen fridge magnet pen 24pcs/lot Free Shipping $24.69 New Novelty Pizza ball pen, Fashion pen, gift pen, fridge magnet pen COLOR BOX PACKING 24pcs/lot Free Shipping |
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Miracle Fruit Satisfies Sweet Tooth Without Sugar
If You Want It Fresh Try Wasa Sushi
It's 7:30 on a Tuesday night, and 20 people are waiting to get into WaSa Sushi and Japanese Restaurant.
Good sign.
They're chatting happily outside in the winter chill of a shopping center parking lot in Irvine, Orange County, Calif. No grousing about the wait, just lots of chatter about the dining experience that awaits.
Another good sign.
Businessman Bronnie Lee and chef James Hamamori have a hit with their ``new generation'' sushi houses in Irvine and Newport Beach. They're places that stand out in Orange County's crowded sushi world. (The pair are also behind restaurants with the WaSa name in Rancho Santa Margarita and Laguna Niguel).
For fans, it's the novelty of what Hamamori's doing with sushi and other Japanese fare that defines the appeal. And for some detractors who sampled the food with me, it's the novelty of what he's doing with sushi and other Japanese fare.
That novelty comes to life with the ``WaSa Treasures,'' a list of 16 plates that take two-piece sushi servings and fuse them with sharp, saucy flavors. That is melded with a tradition-stocked sushi bar and a host of intriguing cold and hot appetizers and dinner entrees.
That Tuesday night, I grabbed four of the treasures at carry-out and hustled them home. I loved all four -- ahi tuna in wasabi sour cream, smoked salmon with ginger sauce, seared yellowtail with jalapeño and seared jumbo scallop with tangy miso. The sauces were light, just touching on the essence of the raw fish, a zesty punch to my palate. I never even opened my little take-out portion of wasabi and soy sauce.
My wife, who is no fan of sauces on any food, turned thumbs down. She just objected to the sauces, on principle.
The same thing happened when I took three colleagues to lunch two weeks later. One is a relative sushi newcomer, one an aficionado, the third a devotee. I'm somewhere in the middle of that spectrum.
We sat at the bamboo sushi bar and settled into the cool room, which is painted in pastels and decorated in a hip, West L.A. style.
``Nice room,'' said the aficionado, who is a designer. When our first course arrived, she hummed ``nice presentation,'' in approval.
``Wow,'' the newcomer said, after biting into the seared yellowtail with jalapeño. The other two nodded in agreement, their mouths full. More full-mouthed murmurs of approval for the ahi tuna with wasabi sour cream.
``This is fantastic, a great place for people who are a little unsure of sushi,'' the newcomer gushed.
And that set the devotee on a mission to see if the traditional sushi menu could stand up to her exacting standards.
She tried the salmon skin roll (baked salmon skin, cucumber, radish, bonito flakes, $3.75), pronouncing it ``not bad'' while the others bit in and exclaimed, ``Oh, yeah!''
The lobster roll (steamed lobster, smelt egg, avocado, asparagus and mayo wrapped in soy paper) was too bland for her taste.
We took a side trip to the spicy tuna tartar when we spied a waitress carrying an order to another table.
The mound of raw tuna is piled into a tower, topped with avocado and a spicy sauce, all set on a banana leaf.
It was gorgeous, and we admired it on the plate for a full beat before we dove in.
``I'm not sharing this,'' the newcomer blurted out, though he had no choice. The aficionado and the devotee agreed: It was the best.
After a few more exotic wanderings, the devotee wrapped up with kaki -- an oyster shooter -- and said that it, too, was not bad -- a compliment.
We all agreed that WaSa was a lively, fun place and that the sushi and other offerings ranged from interesting at worst to fantastic at best.
That's what Lee was shooting for when he opened the first WaSa in the Irvine Market Place shopping center in 2001. He'd spent more than a decade as an accountant. But he also put himself through California State University, Long Beach, working in his cousin's restaurant. Then, he spent two years moonlighting as a minimum-wage sushi apprentice, including time working for Hamamori at O Sushi in Brea.
Hamamori worked his way up and through the Los Angeles sushi scene before Lee lured him to Irvine, then Newport Beach.
``There was just nothing like what we do going on in Orange County,'' said Lee, an Irvine resident. ``We brought the West L.A. style to O.C. -- the sauces, the presentation, the whole visual side.''
After opening a small, traditional-sized sushi bar in Irvine, they added a tonier take in the Newport Bluffs shopping center in 2003. More upscale presentation, and prices.
But it's the sauces and the style that they're most proud of.
``We're adding another layer of flavor,'' Lee said.
It's just what WaSa's fans love.
About the Author
To learn about grape diet and wine grape bonsai, visit the Grape Plants website.
